Season the pork loin medallions with a little sea salt and cracked pepper and set aside at room temperature.
Heat a large pan with olive oil over a medium heat. Add the shredded cabbage and toss it around to coat it all in oil.
Add the apple cider vinegar, grated ginger and apple and season with nutmeg, sea salt and pepper. Reduce the heat, partially cover and cook for 20 minutes.

Ten minutes before the cabbage dish is ready, brush a large non-stick grill pan with a little olive oil over a medium heat and add the pork. Cook for about 2-3 minutes each side, then cover and rest in a warm place for 5 minutes.
Add the walnuts to the cabbage and stir through.
Lay the cabbage onto individual plates and serve with the pork on the top.

Makes 4 servings

Scale recipe to serves

Prep Time:

10 mins

Cooking Time:

20 mins

Ready in:

30 mins

Suitable for:

Dinner

Recipe tools:

Print version

Email recipe

More recipes

Previous page

Nutritional Information - Per Serve

Kj

1801 kj

Calories

430 kcal

Fat

21.1 g

Saturated Fat

4.6 g

Total Carbohydrate

9.2 g

Total Protein

47.8 g

Fibre

7 g

Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.